PRELIM EXAMINATION HMPE 4

1. The height of the table centerpiece must be enable the guests

A) to talk each other
B) to smell the flowers
C) to eat and enjoy the food
D) to see each other
E) to see each other

2. The first thing that is set on the table is/are

A) salt and pepper shakers
B) the centerpiece
C) dinner plates
D) table cloth
E) the table cloth

3. Candles are used in table setting to

A) enhance ambiance
B) enhance ambiance
C) get rid of flies and insects
D) save on electricity
E) add charges to the bill

4. American service is

A) plated service
B) plated service
C) lining for food
D) using a lazy susan
E) using a gueridon

5. French service requires

A) using a lazy susan
B) plated service
C) lining up for food
D) using a gueridon
E) using a gueridon

6. Chinese service is

A) using a gueridon
B) using a lazy susan
C) plated service
D) using a lazy susan
E) lining up for food

7. Buffet service is

A) using a lazy susan
B) lining up for food
C) lining up for food
D) using a gueridon
E) plated service

8. Russian service would require

A) investment of platters
B) investment of platters
C) using a lazy susan
D) using a gueridon
E) a cashier at the end of the counter

9. quick service restaurant service would require

A) a cashier at the end of the counter
B) investment of platters
C) a cashier at the end of the counter
D) using a lazy susan
E) using a gueridon

10. Silver service would require

A) a cashier at the end of the counter
B) having a buffet table
C) using cutlery for serving
D) using wine glasses
E) using cutlery for serving

11. Mise-en-scene means

A) preparing to eat
B) preparing to drink
C) preparing environment
D) looking at a view
E) preparing environment

12. The best way of maximizing the use of profitable function space is by having a

A) round table
B) floor plan
C) floor plan
D) good waiter
E) cashier counter

13. the actual set-up of a dining room is called

A) table setting
B) floor plan
C) organizational chart
D) ambiance
E) ambiance

14. A cabinet used to contain equipment for service is a

A) service station
B) chiller
C) service station
D) cashier counter
E) bar counter

15. The area for washing soiled dishes is called

A) diswashing area
B) wash station
C) diswashing area
D) back area
E) pantry area

16. Cutleries are considered flatware

A) false
B) true
C) true

17. Pilsner, carafes, and flutes are considered chinaware

A) true
B) false
C) false

18. Flatwares are for eating and glasswares are for drinking

A) false
B) true
C) true

19. Porcelain is white, translucent, and is of fine pottery

A) true
B) none of the above
C) false
D) true

20. The number of tables and chairs in a restaurant would depend on how many customers would want to dine in it

A) false
B) true
C) maybe
D) true
E) none of the above

21. Bone china in some countries symbolize the dead

A) false
B) false
C) true
D) none of the above

22. Wobbly tables mean movable tables

A) false
B) true
C) false

23. Hors d'oeuvres are a large variety of appetizers intended to be served only cold

A) false
B) true
C) true

24. Menu cycles are made possible because the people who eat them are boring

A) false
B) true
C) false

25. A restaurant menu defines the cooking time and preparation of a food item

A) false
B) false
C) true

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